1 1/2 Cups of butter (3 sticks
6 Squares (1 ounce each) unsweetened chocolate
3 Cups of Sugar
1 1/2 Teaspoons of Vanilla Extract
1 1/2 Cups of all purpose flour
3/4 Teaspoon Salt
2 packages (8 ounces each) semisweet chocolate
3 Cups Heavy whipping cream
1/2 Cup of Sugar
2 Milk chocolate candy bars (1.55 ounces each), shaved
In a large bowl, melt the butter and the chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well with each addition.
Stir in vanilla, flour and salt.
Pour into greased and floured 9 inch round baking pans.
Bake at 350 degrees for 23-25 minutes or until toothpick comes out clean.
Cool for 10 minutes, remove from pan to wire rack to cool completely
Melt chocolate in a saucepan over medium heat. Gradually stir in cream and sugar until well blended. Heat to gently boil; boil and stir for one minute.
Remove from the heat; transfer to large bowl.
Refrigerate for 2-3 hours or until mixture reaches a pudding consistency; stirring a few times.
Beat mixture until soft peaks form, spread between layers and over the top and sides of cake. Sprinkle top with shaved chocolate (use potato peeler with chocolate bars to make curly q's) Store in fridge.
Serves: 16-20 people
My mom tortured me yesterday by tempting me with this beauty. How do you say no to a slice of this?! (Another recipe, courtesy of Taste of Home Cooking):